Coffee and Chocolate Biscotti Trifle

Ingredients

2 tablespoons Custard powder

1/4 cup Caster sugar

600ml Thickened cream

1 1/2 cups strong DC Origin Espresso Coffee

250g pkt Pan Ducale Bastoncini alla Mandoria

125g dark chocolate, grated

Whisk custard powder, caster sugar and half the cream together in a saucepan until smooth. Mix in 1 cup DC Origin espresso coffee and heat, stirring occasionally, until mixture comes to the boil and thickens. Allow to cool completely. Whip the remaining cream until soft peaks form. Combine Pan Ducale Bastoncini biscotti with remaining coffee in a rectangular serving dish (or individual glasses). Top with cooled coffee custard and sprinkle with half the grated chocolate. Top with dollops of whipped cream and sprinkle with remaining chocolate. Refrigerate overnight before serving to allow the biscuits to soften. This dessert can be made up to 48 hours in advance and kept refrigerated until serving.

*TIP

To make approximately 1 1/2 cup espresso coffee, fill a 6 cup Bialetti Moka stovetop espresso pot with water and add 4 scoops DC Origin Ground Coffee to the basket, leveling the coffee before sealing and heating on the stove until the coffee percolates.